Pomegranate Punch Sorbet

• 1 1/2 cups granulated sugar
• 1 1/2 cups water
• 1 12-ounce bag frozen raspberries or 2 cups fresh raspberries
• Juice of 1 lemon
• Juice of 1 orange
• 2 cups very cold pure pomegranate juice (I used Pom)

1. Prepare a simple syrup by combining the sugar and the water in a medium saucepan and bringing to a boil over medium-high heat, stirring to dissolve sugar. When the syrup comes to a boil and all the sugar is dissolved, remove from heat and stir in the raspberries.
2. Bring the syrup back to a boil, then remove from heat and let stand for 5 minutes.
3. Process the raspberry syrup with an immersion blender ~ be carefully to avoid splatters, it will still be very hot at this point ~ and pour the puree through a strainer to remove seeds. Chill the puree in the refrigerator or in an ice-water bath until completely cold.
4. When the raspberry puree/syrup mixture is cold, stir in lemon, orange, and pomegranate juices. Taste for sweetness. If the mixture is too tart, you can add a tablespoon or two of honey, agave, or light corn syrup. Do not add granulated sugar at this point, as it may not have a chance to dissolve completely and your sorbet may have a gritty texture.
5. Process the pomegranate mixture according to the directions on your ice-cream machine. It will be fairly soft when it's finished, so plan on freezing it for about 4 hours prior to serving if you like a firmer sorbet.